One of the most delicious desserts in French cuisine is tarts; here we present a tasty version with pastry cream, walnuts, and pears. It is a simple recipe that we are sure you will enjoy making.
1 teaspoon vanilla essence, (for the pastry cream)
2 tablespoons butter
5 pears, (pear filling)
3 cups water, (pear filling)
1 1/2 cups sugar, (pear filling)
1 lime, to use its zest (pear filling)
Preparation
30 mins
30 mins
Low
Preheat the oven to 200° C.
Add the butter and flour to a mixer. Mix on low speed until a sandy consistency is achieved. Add the sugar all at once, along with the walnuts, whole egg, yolk, vanilla, and turn off the mixer. Do not overwork the dough to avoid binding.
Wrap the dough in parchment paper and refrigerate for 30 minutes.
Grease the tart mold with butter and flour. Dust the work surface with flour where you will roll out the dough.
After 30 minutes, remove the dough from the refrigerator and take off the plastic wrap. Roll it out with a rolling pin, aiming for an even thickness. Line the mold, lifting the dough with the rolling pin. Trim the excess dough from the edges of the mold. Chill the base in the refrigerator for 30 minutes.
Prick the dough with a fork and bake for 20 minutes. Once the time is up, remove the tart shell from the oven and let it cool.
For the pastry cream: place a pot on the stove over low heat and add the milk. Add half of the sugar, mix, and cook for 2 minutes.
In a bowl, mix the flour with the cornstarch.
In another bowl, mix the egg, egg yolk, and the remaining sugar, beating until the mixture whitens. Incorporate the flour with the cornstarch and continue beating. Temper the mixture by gradually adding the preparation that was on the stove. Add the tempered mixture to the pot with the remaining milk, being careful not to stop stirring. Lower the heat, add the vanilla, and allow it to thicken. Transfer the mixture to a baking dish and incorporate butter to prevent a skin from forming. Allow to cool.
To cook the pears: add water and sugar to a pot, heat it over high heat, stirring constantly.
Peel the pears and once the water comes to a boil, add them to the pot. Lower the temperature and cook for 20 minutes. After the cooking time, add the lemon zest and let it cook for 5 more minutes. Remove the pears from the syrup to cool. Cut the pears into medium wedges.
To assemble: add the pastry cream to the base of the tart shell, and on top, arrange the pears in a circle. Finish by sprinkling powdered sugar on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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